Low Fat, Sodium, Cal Spaghetti Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Comfort food that's low fat and sodium. Good source of carbs to fuel your workouts! The key to keeping the sodium content low in this dish is in choosing a tomato sauce and paste low in sodium. The tomato sauce I like to use is fat free and MUCH lower in sodium, sugars than the one referenced for this recipe. The sauce is an ALDI Product, manufactured by Happy Harvest. Ingredients:
1 lb. ground beef |
10 ounces thin spaghetti |
1 tbsp. unsalted butter |
8 ounce tomato sauce |
12 1/2 ounce can italian style stewed tomatoes, pureed |
6 ounces tomato paste |
10 1/2 ounces cream of mushroom soup |
1 1/4 cup mozzarella cheese, shredded |
2 1/2 tbsp parmesan cheese |
4 tsp. garlic, minced |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pasta per box directions. Drain and stir in unsalted butter so it doesn't stick together. Mix in egg.
3. Before or while cooking pasta, brown the ground beef in a skillet over medium heat, sprinkling in minced garlic, oregano, and basil. Drain and set aside.
4. In a large mixing bowl, combine tomato sauce, tomato paste, 2 tbsp. of the parmesan cheese. (Reserve the remaining cheeses for last.)
5. Add beef and spaghetti mixtures and mix well until evenly blended.
6. Spoon into lightly greased baking or casserole dish and bake in preheated oven for 20 minutes; sprinkle with remaining cheeses about 5 minutes before end of baking.
7. Serve with a fresh salad.
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